Veloute of Butternut Squash v Toasted pumpkin seeds, sage crème fraiche AMUSE BOUCHE
Buttered Chicken Liver Parfait Cottons grape chutney, brioche STARTERS
Roasted Heritage Beets v Five Mile goats’ cheese, hazelnuts and pomegranate Hot Smoked Salmon Celeriac puree, Morecambe Bay shrimp butter and samphire
MAINS
Butter Roasted Breast of Cheshire Turkey Pigs in blankets, bread sauce, homemade spiced cranberry relish Tournedos of Aged Lancashire Beef Braised brisket, roasted shallot, Cavolo nero, Bordelaise sauce
Risotto of Hay Baked Celeriac and Artichoke v Winter marjoram, black truffle Fillet of Sea Bass,Tiger Prawn and Scallops Cauliflower puree, samphire, lobster bisque
With a selection of heritage roasted vegetables and thyme and roasties
DESSERTS
Thwaites Award Winning Ale Sticky Plum Pudding Baileys vanilla anglaise
Chocolate and Salted Caramel Delice Crème chantilly
Garstang Blue, Keen’s Mature Cheddar and Cheshire White Cheese Fruit cake and onion marmalade
Coffee and Stollen
15
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